Georgian Black Tea and Chacha Sour
A bright, malty sour built on Georgian Black tea-infused chacha (Georgian grape brandy), balanced with lemon and honey — with a full non-alcoholic mocktail version included.
Chacha, Georgia's traditional grape pomace brandy, is the obvious spirit to pair with a tea grown in the same hills — both are products of the country's deep-rooted Black Sea agricultural traditions. Infusing chacha with Georgian Black tea softens its fiery edge and layers in the tea's gentle malt.
A short 1-hour infusion is enough to pick up color and flavor from the tea without over-extracting tannins; strain it well so the finished cocktail stays clean and bright rather than cloudy or harsh.
Honey syrup and fresh lemon juice bring the classic sour's sweet-tart balance, while a barspoon of the same tea, brewed strong and added directly to the shaker, reinforces the malty backbone so the tea flavor doesn't get lost behind the spirit.
For a non-alcoholic mocktail version, skip the chacha infusion entirely: shake strongly brewed, chilled Georgian Black tea with lemon juice, honey syrup, and a splash of soda water over ice. It delivers the same malty, citrus-forward profile and is the better choice for an evening cup that still wants a gentle caffeine lift rather than a nightcap.
Ingredients
- 60 ml chacha (or grappa as a substitute)
- 2 tsp Georgian Black tea leaves (for infusing the spirit)
- 1 tbsp strong-brewed Georgian Black tea (for the shaker)
- 20 ml fresh lemon juice
- 15 ml honey syrup (1:1 honey and warm water, cooled)
- Lemon twist, for garnish
- Ice cubes
How to make it
- 1Infuse the chacha: combine chacha and tea leaves in a sealed jar and let sit for 1 hour, then strain out the leaves.
- 2Add the infused chacha, strong-brewed tea, lemon juice, and honey syrup to a cocktail shaker with ice.
- 3Shake well for 15 seconds until thoroughly chilled.
- 4Strain into a coupe or rocks glass over fresh ice.
- 5Garnish with a lemon twist.
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